Ingredients for 8 people:
1 kg flour
9 whole eggs
1 yolk
oil, salt
corn meal flour
Sprinkle the flour onto the eggs with a little salt and a few drops of oil.
Work into a compact dough and form it into small bread roll sized pieces. Cover and leave to rest for several hours.
To assist in forming the dough, the hands can be moistened with warm water, but no more than once or twice.
Roll out the pieces of dough, leave to rest for a few minutes, sprinkle with corn meal flour and cut by hand into narrow ribbons (like “angel hair”).
Once cooked and drained the tagliatelle should be served with a fairly thick sauce of butter, oil, onion, tomatoes (or tomato conserve) and finely chopped chicken livers.
